Still no rain. With each prediction of moisture, I cross my fingers and hope. We’ve had a few sprinkles to fill our rain tanks. But not enough to really wet the ground. No wildflowers, no grass greening up.
Ever hopeful that we’ll get a good downpour, we had planted grass and flower seed in the disturbed area where new culverts were installed on our three hundred foot long driveway. Zoë, Bud and I spread grama grass seed mixed with native flowers and sand across the bare dirt. We walked on a piece of cardboard in little steps across the area to insure the tiny seeds made contact with the soil. Then we watered the patch with a long hose, actually three long hoses, from the house.
Our water comes from a slow well so the lack of winter and spring moisture has made me anxious about the coming months conserving water. I had had the garden fences repaired in March in preparation for planting the spring veggies but soon realized that it was not practical to have a big garden in this dry year. We repurposed a leaking stock tank in to a garden bed and installed it behind the house, near the kitchen door. Evoking the spirit of my sister Mimi I contrived an assortment of bamboo sticks, clothespins, and fabric row cover into a funky protection from the tenacious rock squirrel. It’s my garden ship.
On the culinary side I’ve been waiting for spring veggies to appear at the farmer’s market. So far only salad greens, radishes. parsley and asparagus. My favorite preparation for asparagus is roasting. I use my toaster oven and line the tray with parchment, then roll the asparagus in a bit of olive oil and a touch of salt. Bake at 375° for 5 – 8 minutes depending on the thickness of
the asparagus. Watch so it doesn’t overcook.
Roseanne brought us a wonderful present from her trip to France – a hunk of Comte. We devoured some with Moxie bread and then I rediscovered a recipe for Quiche Lorraine. The Comte was perfect for my version.
The crust is my favorite from Patricia Wells. Combine a scant cup of unbleached flour with four tablespoons wheat germ and a 1/2 teaspoon salt. Stir in ¼ cup olive oil and ¼ cup water. Press this dough into your baking dish/tart pan. Prick and prebake at 375° for 20 minutes.
Meanwhile, chop half an onion and cook in a tablespoon of butter until translucent. Add three or four slices of ham (2 – 4 ounces) cut into one-inch pieces and cook for a minute. Stir in a handful of Italian parsley, chopped. Spread in the bottom of the shell, then add 3 – 4 ounces of diced Comte or Gruyere cheese.
In a bowl, combine one cup of milk or half and half with three large eggs and ½ cup of grated parmesan. Pour this over the cheese and ham. Bake at 375° for 40 minutes until just set. Let rest for ten minutes before cutting into servings.
Our friend Larry has an April birthday and I made him a cake in celebration. I remembered a recipe from my ancient Betty Crocker cookbook for a perfect old-fashioned chocolate cake.
Black Midnight Cake
Heat oven to 350°. Butter and flour two 9 -inch layer pans or a 9 x 13 inch pan.
In a mixer cream together ¾ cup butter or dairy-free margarine with1 2/3 cups sugar and 3 large eggs. Beat for five minutes on high speed. In a separate bowl combine 2 ¼ cups of cake flour, 2/3 cup unsweetened cocoa, ¼ teaspoon baking powder, 1 ¼ teaspoons baking soda and 1 teaspoon salt.
Using low speed on the mixer, alternately add dry ingredients with 1 1/3 cups
water and 1 teaspoon vanilla. Pour into pans and bake layers for 35 minutes and
an oblong for 40-45 minutes. Test with a skewer. Cool on a rack.
I made a quick frosting –
Combine 6 ounces bitter sweet chocolate chips, 2 tablespoons butter and 3 tablespoons milk in a saucepan. Stir over low heat until chocolate is just melted. Remove from heat and stir in 1 cup sifted powdered sugar. Beat until glossy and smooth and easy to spread.
We celebrated our fifty-sixth anniversary and Zoë sent this bouquet made by Living Arts in Lyons. Hard to believe we’ve spent so many years together and then I think of all we have seen and done together. Happy Spring.
How I Learned to Cook, an Artist's Life ─ Barbara Shark 